Steak Jalfrezi

This wasn’t at all what it was supposed to be. It was supposed to be vegetarian, made with butternut squash and chickpeas. I ended up making it with steak and yams! Is Jalfrezi ever made with steak? Regardless, it turned out so well and we were all so happy with the flavours. Here’s what I did:

Beef Jalfrezi

1 Onion

1 thumb sized piece of Ginger

2 cloves Garlic

bunch of Cilantro

1- 2 tsp Garlic Chili Paste

1 Steak (Tri tip or Sirloin or..)

2 Peppers (any colour)

1 large Yam, peeled and cubed

1/2 cup Jalfrezi or medium Curry Paste (I used Patak’s)

1 Cauliflower, chopped into florets

28 oz can Diced Tomatoes

3 ripe Tomatoes, chopped

1/4 cup Balsamic Vinegar

Salt and Pepper

Lemon

Natural Yogurt

In a food processer, process the onion, ginger, garlic and 90% of the cilantro, including the stalks.

Slice the steak into strips and set aside.

Heat a large pot or skillet on medium heat. Add the garlic and ginger mixture along with the garlic chili paste and cook for about 10 minutes or almost softened and golden.

Add the strips of steak and stir in, browning all sides. They don’t have to be all the way cooked.

Add the peppers, yam and curry paste. Stir well to coat everything.

Add the cauliflower, canned and fresh tomatoes and vinegar. Fill the tomato can halfway with water and add. Stir again.

Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and if it still looks a bit liquidy, leave the lid off for the remaining 15 minutes.

When the yams are tender, taste and adjust seasoning with salt and pepper and lemon juice.